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Chorizo and Couscous Stuffed Aubergines

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Ingredients

Adjust Servings:
2 Large Aubergines
100g Couscous
2 tbsp Lemon Juice
1 Medium Red Onion Chopped
100g Chorizo Cut into small chunks
1 Roasted Red Pepper From a jar, sliced
2 Vine-ripened tomatoes Skinned, seeded and chopped
1 tbsp Parsley, mint and coriander Chopped

Chorizo and Couscous Stuffed Aubergines

  • Serves 2
  • Medium

Ingredients

Directions

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A really tasty mix of flavours perfect for all occasions. This Chorizo and Couscous Stuffed Aubergines recipe will become a favourite for the family.

Steps

1
Done

Preheat oven on CONVECTION 220ºC with enamel shelf on lower level.

2
Done

Carefully remove the enamel shelf from the oven using oven gloves. Place the whole aubergines on the shelf and cook on CONVECTION 220ºC for 15-20 mins. or until soft.

3
Done

Cut the aubergines in half horizontally, leaving the stalks attached. Scoop out the flesh and chop finely. Place the aubergines on the glass tray.

4
Done

Place the couscous in a bowl with the lemon juice and enough boiling water to cover. Cover with cling film and allow to soak for 5 mins

5
Done

Add the onion and chorizo to a bowl, cover and cook on HIGH MICROWAVE for 3 mins. Add to the couscous with the aubergine flesh, pepper, tomatoes and herbs.

6
Done

Mix well and season. Spoon into the aubergine halves and place in the oven in the lower shelf position.
Cook on 180C + simmer microwave for 10-12 mins.

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